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Memelas with Queso Fresco and Charred Tomato Sauce Recipe

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Memelas with Queso Fresco and Charred Tomato Sauce
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Ingredients
10
Count
Nutrition
95
Calories
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Ingredients:

Directions:

  1. Make tomato sauce: Preheat broiler.
  2. Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
  3. Core tomatoes and stem chiles, then purée with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
  4. Heat oil in a nonstick skillet over moderately high heat until just hot. Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
  5. Fry, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cilantro and salt to taste.
  6. Prepare memelas: Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough. Knead in bowl with heel of hand 1 to 2 minutes.
  7. Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
  8. Roll balls into 3-inch-long logs. Transfer logs as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
  9. Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
  10. Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a log of dough in press and top with second square of plastic. Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use a rolling pin to flatten dough between squares of plastic.)
  11. Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side. Make more ovals, cooking 3 or 4 at a time.
  12. Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side. Then pinch up masa in center of memela in several places. If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
  13. Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce. Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes. Serve hot.
  14. Cooks' notes: ·Sauce may be made 1 day ahead and chilled, covered. Add cilantro just before using. ·Memelas may be prepared, without adding filling, 4 hours ahead, cooled completely, then chilled in a sealed plastic bag.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.95 Kcal (398 kJ)
Calories from fat 48.61 Kcal
% Daily Value*
Total Fat 5.4g 8%
Cholesterol 12.23mg 4%
Sodium 362.9mg 15%
Potassium 116.85mg 2%
Total Carbs 7.7g 3%
Sugars 1.26g 5%
Dietary Fiber 1.2g 5%
Protein 4.38g 9%
Vitamin C 4.1mg 7%
Calcium 117.5mg 12%
Amount Per 100 g
Calories 96.82 Kcal (405 kJ)
Calories from fat 49.57 Kcal
% Daily Value*
Total Fat 5.51g 8%
Cholesterol 12.47mg 4%
Sodium 370.07mg 15%
Potassium 119.16mg 2%
Total Carbs 7.85g 3%
Sugars 1.28g 5%
Dietary Fiber 1.23g 5%
Protein 4.46g 9%
Vitamin C 4.2mg 7%
Calcium 119.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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